Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-00985-0.pdf
Reference31 articles.
1. Akter MS, Oh S, Eun J-B, Ahmed M (2011) Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: a review. Food Res Int 44:1728–1732. https://doi.org/10.1016/j.foodres.2011.03.045
2. Arellano-Acuña E, Rojas-Zavaleta I, Paucar-Menacho LM (2016) Camu-camu (Myrciaria dubia): fruta tropical de excelentes propiedades funcionales que ayudan a mejorar la calidad de vida. Sci Agropecu 7:433–443. https://doi.org/10.17268/sci.agropecu.2016.04.08
3. Rodrigues LM, Romanini EB, Silva E, Pilau EJ, da Costa SC, Madrona GS (2020) Camu-camu bioactive compounds extraction by ecofriendly sequential processes (ultrasound assisted extraction and reverse osmosis). Ultrason Sonochem 64:105017. https://doi.org/10.1016/j.ultsonch.2020.105017
4. De Azevêdo JCS, Fujita A, de Oliveira EL, Genovese MI, Correia RTP (2014) Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: a bioactive-rich Amazonian powder with functional attributes. Food Res Int 62:934–940. https://doi.org/10.1016/j.foodres.2014.05.018
5. Gonçalves AESS, Lellis-Santos C, Curi R, Lajolo FM, Genovese MI (2014) Frozen pulp extracts of camu-camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of Type 1 diabetic rats. Food Res Int 64:1–8. https://doi.org/10.1016/j.foodres.2014.05.074
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